VEGETABLE MISTO // 14
[Pages:1]FORMAGGIO // 16 chef's selection of cheeses seasonal preserves / honeycomb
SALUMI // 14 missouri & kentucky prosciutto chicken liver mousse / seasonal pickles
BURRATA / / 1 5 sun-dried tomato jam / balsamic shallots
arugula / herb oil
PR AW N S A R R A B B I ATA / / 18 roasted peppers / fennel / leeks
KING CRAB LEGS // 17 lobster butter / escarole
SE A BRE AM TARTARE / / 1 3 blood orange oil / peach vinegar calabrian chili / macadamia nut / vinegar chip
FA R M L E TTU C E S / / 7 / 12 crunchy vegetables / sunflower seeds
caesar dressing
V E GE TABL E M I S TO / / 1 4 goode acre's farm vegetables
seasonal oils & vinegars
HEIRLOOM SQUASH SALAD // 13 roasted & ribboned squash / kale & radicchio
amaretto / balsamic powder
POMODORO // 16 maltagliati / san marzano tomato house ricotta / garlic / chili / basil
TORTELLINI EN BRODO // 17 spinach / ricotta & kunik prosciutto brodo
LA MARE // 23 cuttlefish ink spaccatelli / baby octopus / squid
clams / saffron cream / calabrian chili
BACON AND EGG CARBONARA // 23 pici / farmer yolk / grappa testun / pecorino
parmesan / guanciale cream
AM AT RI CI ANA / / 2 5 fennel pappardelle / italian sausage / pancetta
serves two and then some...
FA R M C HIC K EN P OR C HET TA S T YLE // 4 3 roasted stuffed chicken / black truffle
three cheeses / guanciale / mushroom gravy
FR OM NONN A'S KITCH EN // 47 sunday's meat gravy / sausage and meatballs
rigatoni / stewed greens
all steaks are salt cured in house and sourced from the midwest served with lazia seasoned salt, lazia butter and steak jus
8OZ PRIME FILLET // 27 1 0 OZ FLAT IR ON // 3 6
14OZ BONE-IN RIBEYE // 43 2 4 OZ B ONE- IN STRIP, FO R TWO // 64
BONE-IN PORK MILANESE // 32 caper crema / kraut giardiniera
F***IN' DELICIOUS CHICKEN // 33 focaccia & celery heart panzenella
chicken jus
ROASTED BRANZINO // 36 oregano aioli / herb salad / lazia oil
GRILLED RAPINI ROASTED MUSHROOMS
all sides // 9 FRIED BRUSSELS SPROUTS
CASSOULET BEANS
YUKON FRITTO COLLARD GREENS
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